I was watching Diners Drive-Ins and Dives on Food Network TV. At one of Guy Fieri stops he tasted brisket from a restaurant and made good faces and yummy noises like he really liked it. They also had all the customer testimonies on how amazing that the brisket was there. I jotted down the way on how the restaurant owner said that she made it. It was so easy I couldn’t believe that you could make a really good brisket this way. No trimming. No separation of fatty and lean muscles of brisket. No smoking. VERY FEW INGREDIENTS. Basically just toss it in the oven with LOTS of onions, lots of garlic, a can of beer and salt and pepper…………Brisket was on sale recently so I wanted to try this out. Here is my version of what I thought I saw on Food Network. Serving size will differ. I don’t know if you want a small serving or a large serving. I also don’t know how much fat you want to eat. I don’t like fat so I might cut off more than you might. I got around 9 pounds of brisket from a 14 pound brisket and around 24 servings of onions with brisket liquid after I removed the fat.

Ingredients for around 36 servings

1 whole brisket (mine was around 14 pounds and it was too big to fit in a turkey roasting pan so I sliced off a few pounds of it and put that part of meat in another pan.

3 lbs onions – sliced thin

30 garlic cloves – sliced thin

1 – 12oz can of beer ( I used a lager beer)

a good sprinkling of my home make pecan sea salt (over and under the brisket) (after onions I topped it with a little more.)

a good sprinkling of fresh ground black pepper (over and under the brisket) (after onions I topped it with a little more.)

Above is most of the brisket before I finished covering it with onions. I didn’t even trim it.

Below is what I sliced off so I could fit most of the brisket in a turkey roasting pan (that was supported by a real sheet pan).. This one is free of onions so I can give some to my dogs.

Directions

Set oven to 350 degrees F.

My main pan of brisket goes in a pan with salt and pepper, onions, garlic and beer. Cover tight. (My small pan just gets a little bit of salt and pepper and a good splash of beer. (Both pans get covered tight)

I put the main pan on the middle rack and the small pan on the bottom rack.

5 1/2 hours latter I remove the small pan and after 6 hours I remove the large pan.

They came out completely different but both very good. I don’t like that succulent fat that many people love. So you leave it on if you like it or remove now like I did from both pans…It’s easy it just scraps off.

The small pan developed a delicious crust and is solid but moist.

The brisket in the main pan is fall apart tender.

Back Tracking………

I have to chill it overnight to slice it when it’s cold or it will fall apart and I have a delicious onion-ee liquid. While cold I remove the brisket fat that stays at the top. So that means results will differ depending on size and how you slice it. Without even thinking I sliced off the lean side but it still came out fine. If I did the same again I might have maybe just cut off the fatty end.

Someone here stayed by my feet the whole time.

The below plate is all cold.

I hate cutting brisket. I let my husband cut it up.

If you have dogs they will flock over to the brisket.

The restaurant owner I saw on Food Network serves her brisket with the onion sauce and chipotle mayonnaise. I added a few chipotle flakes to the onion-ee liquid.

A Special THANKS!!!! to Food Network and that Restaurant Owner that was on. (Sorry I didn’t catch who she was or I would insert her name and restaurant here) Thanks for sharing such a great and easy recipe!